Cinco Made Simple

Throw your own Cinco de Mayo party with these easy recipes.

By: Erica Ludwig | Category: In Our Communities | Issue: April 2017

Cinco De Mayo Food

Cinco De Mayo Food

Do you find yourself dreaming of fresh guacamole? Or maybe just the thought of mixing up a homemade margarita makes you giddy. Whatever your favorite dish, Cinco de Mayo is a day of celebrating and great food!

Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.

Whether you’re having a fiesta with family or a dinner party with friends, these recipes are sure to give the right touch to your Cinco de Mayo.

Homemade Mexican Guacamole – Courtesy of My Latina Table


  • 2 ripe avocados
  • 1/4 onion, finely chopped
  • 1 jalapeno, finely chopped (optional)
  • Chopped Cilantro
  • Lime Juice (to taste)
  • Salt to taste
  • 1/2 tomato, finely chopped


  • Peel the avocado and remove the core.
  • Mash the avocado until it reaches your desired consistency
  • Add the onion, jalapeno, cilantro and tomato and mix well.
  • Add lime juice and salt to taste.

Copycat Disneyland Mini Churro Bites Recipe – Courtesy of Family Food Fun

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 4 servings



  • 1 cup water
  • 2½ tablespoons white sugar
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon


  • In a small saucepan over medium heat, combine water, 2½ tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  • Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag or churro maker. Fry until barely golden; drain on paper towels.
  • Combine ½ cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
  • Serve with chocolate sauce.

Traditional Margarita Recipe –  Courtesy of The Cookful


  • kosher salt
  • ice cubes
  • 2 oz. tequila (I prefer silver or blanco)
  • 1 and 1/2 oz. freshly squeezed lime juice
  • 1/2 oz. simple syrup (if you don't have any, make up a quick and easy batch or use agave nectar)
  • 1/2 oz. Triple Sec


  • Rim a high ball glass with kosher salt.
  • Put two big handfuls of ice cubes into a cocktail shaker. Add remaining ingredients. Shake for a good 10 seconds.
  • Fill high ball glass half full of ice cubes. Pour contents of shaker over top.

White Chicken Creamy Enchiladas – Courtesy of Recipe Tin Eats

White Chicken Enchiladas


Prep time

15 mins

Cook time

25 mins

Total time

40 mins



White Sauce

  • 2½ tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • ½ c light sour cream
  • 1 cup chicken broth
  • ½ tsp cumin powder
  • 2 tbsp finely chopped jalapeños OR canned green chilies (Note 2)
  • ½ tsp salt + pepper


  • 2½ cups shredded cooked chicken (I used poached chicken breast)
  • 1 cup frozen corn
  • ½ cup sliced scallions
  • Salt and pepper
  • 2 cups grated cheese (Note 1)
  • 8 tortillas (flour or corn)


White Sauce

  • Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
  • Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.


  • Preheat oven to 180C/350F.
  • Mix together ¼ cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
  • Pop the tortillas in the microwave for 15 seconds to warm through (so they don't crack when rolled up).
  • Divide filling between tortillas, and roll them up like a cigar.
  • Smear 2 tbsp of White Sauce in baking dish. Place enchiladas in the dish, seam side down. Pour over remaining White Sauce, scatter with remaining cheese.
  • Bake for 25 minutes, until bubbly and golden. Serve hot!
  • Optional: Serve Pico de Gallo to top it or serve it on the side.

Holiday History courtesy of

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